Ingredients
Equipment
Method
- Preheat your oven, barbecue, or toaster oven to 400°F (204°C).
- Place the naan breads on a baking sheet. If needed, bake in batches so the naan isn’t crowded.
- In a small bowl, combine the fig jam and water and whisk until smooth and well mixed.
- Brush a thin layer of the jam mixture evenly over the surface of each naan.
- Top the naan with slices of brie and arrange the pear slices on top. Sprinkle the chopped rosemary over everything.
- Bake for 7 to 10 minutes, until the brie is melted and bubbling.
- Take the flatbreads out of the oven. Season with kosher salt and black pepper to taste, slice, and serve while warm.
- Drizzle with hot honey if desired just before serving for extra sweetness and heat.
Notes
For best results, slice the pears and brie thinly so they melt and soften quickly. If you prefer, use pita or other flatbread as a substitute for naan, but adjust baking time if the base is thinner. To prepare ahead, assemble the flatbreads up to an hour before baking and refrigerate; bake just before serving to keep the naan soft. Store leftovers in the fridge in an airtight container for up to two days and reheat in the oven or toaster oven for best texture. Avoid microwaving, as it can make the naan rubbery. Customize with extra fig jam for sweetness, or use hot honey to add heat.